- Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink connected to food prep table with no separation. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Single-service items stored on floor.
- Basic - Soiled reach-in cooler gaskets. On cook line.
- Basic - Water draining onto floor surface.
- Basic - shelves with rust that has pitted the surface. Next to ware washing area.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- Intermediate - Accumulation of a black substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - In-use utensil stored in ice or ice water between uses.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.not 135 **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.salmon **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.beetween equipment **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.not 135° **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.salmon **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 corner of prep kitchen, 1 cookline? **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.red sauce
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat balls at steam table
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.burger over fries
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pepperoni, cheese
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed roach activity as evidenced by 1 LIVE roach found IN FRONT COUNTER PREPARATION AREA.
- Critical - Observed roach activity as evidenced by 12 live roaches found KITCHEN AREA (FLOOR)
- Critical - Observed rodent activity as evidenced by 5 FRESH rodent droppings found IN KITCHEN AREA ON TOP OF SHELF.
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5/10/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AT THE END OF FRONT LINE REACH_IN COOLER AT AMBIENT TEMPERATURE OF 50F; FIRST FRONT REACH_IN COOLER AT AMBIENT OF 48F. DO NOT USE REACH_IN COOLERS UNTIL REPAIR.
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8/17/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AT THE END OF FRONT LINE REACH_IN COOLER AT AMBIENT TEMPERATURE OF 50F; FIRST FRONT REACH_IN COOLER AT AMBIENT OF 48F. DO NOT USE REACH_IN COOLERS UNTIL REPAIR.
- Critical - Displayed food not properly protected from contamination. BREAD IN BAGS EXPOSED TO AMBIENT CONTAMINATION, BAGS NOT SEALED.
- Critical - Observed dead shellfish and/or shellfish with broken shells. May not be served. LOBSTER IN TANK
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. LOBSTER TANK'S WATER DIRTY.
- Plumbing system in disrepair. KITCHEN SINK CLOGGED
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT FRONT LINE WITH AMBIENT TEMPERATURE OF 51F. DO NOT USE REACH_IN COOLER UNTIL FIXED. ALL PHF TRANSFERRED TO ANOTHER COOLER.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. SPLASHGUARD
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. ICE MACHINE
- Violation: 14-33-1 Observed equipment in poor repair. END OF COOKLINE PREP COOLER
- Violation: 36-11-1 Floors not maintained smooth and durable.
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9/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (LASAGNA, CHICKEN, PASTA LEFT IN COOLER SINCE YESTERDAY)
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SOUPS, SAUCES, HOUSE MADE DRESSINGS IN WALK_IN COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE (TEMP. RANGE FROM 46 TO 59F, DATED FROM SEPT. 14 TO 16)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER AT AMBIENT TEMPERATURE OF 59F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AMBIENT TEMPERATURE OF 46F
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. THROUGHOUT ESTABLISHMENT
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. HANDWASH SINK NEEDS SPLASH GUARD ON BOTH SIDES
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. END OF COOKLINE PREP COOLER
- Observed equipment in poor repair. ICE MACHINE
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized. 3-COMPARTMENT SINK & DISHMACHINE
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS THROUGHOUT COOKLINE
- Observed residue build-up on nonfood-contact surface. PAPER TOWELS DISPENSER
- Observed residue build-up on nonfood-contact surface. STAGNANT WATER ON COOKLINE COOLER NOT MAINTAINING TEMPERATURE
- Observed residue build-up on nonfood-contact surface. ALL DISHRACKS
- Observed residue build-up on nonfood-contact surface. TANK WITH LOBSTER CONTAINING ALGAES ON THE GLASS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER SHELVES
- Observed water draining onto floor surface. 3-COMPARTMENT SINK DRAIN PIPE NOT DIRECTED TO DRAIN HOLE.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. INTERIOR BAR Corrected On Site.
- Critical. Observed 1 dead roaches on premises. INSIDE END OF COOKLINE PREP COOLER
- Critical. Observed rodent activity as evidenced by 1 dried rodent droppings found. END OF COOKLINE PREP COOLER TABLE Corrected On Site.
- Floors not maintained smooth and durable.
- Observed grease accumulated under cooking equipment. FRONT COOKLINE
- Observed attached equipment soiled with accumulated food debris. BETWEEN EQUIPMENTS
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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9/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN IN THE COOKLINE
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical. Observed food-contact surfaces encrusted with residue and/or soil deposits. DISHWASHER RACKS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. AREAS UNDER SINK AND COOKING EQUIPMENT
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. IN OUTSIDE BAR
- Plumbing system in disrepair. HAND SINK IN OUTSIDE BAR
- Observed leaking pipe at plumbing fixture. HAND SINK IN THE BAR AREA
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live food flies in dishwasing area.
- Floors not constructed easily cleanable. OUTSIDE BAR
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. OUTSIDE BAR
- Observed wall in disrepair.SEVERAL AREAS THROUGH THE KITCHEN STORAGE AREA
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. NEW EMPLOYEES
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food not maintained frozen in a freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ceiling in disrepair.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Manager lacking proof of Food Manager Certification. NEW MANAGEMENT @ LOCATION
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. NEW STAFF @ LOCATION
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/17/2008 | Routine - Food | Warning Issued |
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